Mango Fool (Or Papaya or Banana...)

“Posted for ZWT, I haven't made it yet so yield and time are a guess. Any tropical fruit can be used here. I would think the pudding might need some vanilla or coconut extract added once it's thickened.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. CUSTARD.
  2. Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil.
  3. In a bowl, mix sugar into beaten eggs. Slowly stir in about 1/2 cup of the heated milk to the egg-sugar mixture to temper.
  4. Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously.
  5. Add salt to taste. Refrigerate custard.
  6. FRUIT.
  7. While custard is cooling, peel, seed and chop fruit. Cook the fruit by bringing water and sugar to a boil in a saucepan. Add fruit pieces, reduce heat and cook until tender, 5-10 minutes, stirring occasionally.
  8. Mash fruit or press through a sieve. Refrigerate.
  9. SERVE.
  10. Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.

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